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Coffee - do you and how do you consume it?

Hmmm. An intimation of a threat of violence in those lyrics.

Cheer up and please stop being such a boor.

Would you like a cup of coffee? :)
 
Old Brown Java, a dark oily roast - none of those pale wimpy roasts for me. I also rate Vietnamese coffee, the last time I was there (unfortunately well over two years ago now) I came back with 5kg of buttah roasted single estate Arabicas from around Dalat.
 
pseudoid said:
Have you tried one of these "Coffee Levelers/Spreaders'? I find them quite useful but ymmv...
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I have, they're utterly useless. WDT tools (like the one @ryanosaur posted) are much more useful- grind - WDT- tamp - pull.
 
tonycollinet said:
There's a good reason the baristas don't use them. They're coffee focussed snake oil ;)

It really doesn’t matter how the loose grind is distributed…ones you’ve put about 3lbs per sq inch into the tamp, it’ll be even.
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I'm expecting you to back this up with some naked portafilter porn and DBT tastings.
 
itz_all_about_the_music said:
Do members read fiction or non-fiction? WHO CARES. Similarly, why is this an audio science topic of interest? Maybe try Martha Stewart instead. Less science, more chitty-chatty there.

Peace.
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I think you need to stop running around telling people who have shared an online community for years what is or isn't appropriate here.

Cheers.
 
dfuller said:
I have, they're utterly useless. WDT tools (like the one @ryanosaur posted) are much more useful- grind - WDT- tamp - pull.
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The Baristas I talked to about it like it... they just never use it. The one with straight tines (not the little loops) makes a lot of sense. Not to the extent I would drop a Grant on one, but I get it. ;) As I said before, the theory behind it is sound. It would be interesting to know what somebody like Scott Rao thinks about them.
 
BDWoody said:
I think you need to stop running around telling people who have shared an online community for years what is or isn't appropriate here.
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Yeah! Itz! Don't tell me what is appropriate, since I have been here for 13 exact months!:mad:
But... @ryanosaur can be a target of yours, since he is still an apprentice here (not a dinosaur yet)!;)
 
Axo1989 said:
I'm expecting you to back this up with some naked portafilter porn and DBT tastings.
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Well of course I would - but no one else will use my coffee machine, and it's difficult to DBT when you've pulled the shot yourself :p

I could sort out some naked portafilter porn though.
 
SIY said:
Where I grew up, everyone ate soft shell crabs, crabcakes, and oysters. Old Bay was the seasoning of choice. I saw very little of that in all the other places I’ve lived.
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Whereabouts was that, it sounds like a seafood lovers heaven. I wonder if there have been any studies of the health of people there compared to the rest of the USA, sounds like it would be good for your health.
 
Lovely, a topic of another interest of mine! My coffee 'bar':
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Digby said:
Whereabouts was that, it sounds like a seafood lovers heaven. I wonder if there have been any studies of the health of people there compared to the rest of the USA, sounds like it would be good for your health.
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Sounds like Baltimore...

Can't be that many places where crabs and old bay are staples like that.
 
Digby said:
Whereabouts was that, it sounds like a seafood lovers heaven. I wonder if there have been any studies of the health of people there compared to the rest of the USA, sounds like it would be good for your health.
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Baltimore. It was, and possibly still is (haven't been back in many decades). Caveat: I never ate any of that stuff and still don't, but it was everywhere, and traditionally, people would buy bags and bags of crabs, crack them open, and eat them messily on piles of newspaper.

1651314966241.png
 
ryanosaur said:
The Baristas I talked to about it like it... they just never use it. The one with straight tines (not the little loops) makes a lot of sense. Not to the extent I would drop a Grant on one, but I get it. ;) As I said before, the theory behind it is sound. It would be interesting to know what somebody like Scott Rao thinks about them.
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WDT is very much the realm of the home espresso types. It's so not useful for a cafe environment, it's too slow. Shops just buy commercial grade grinders that they can do a basic stockfleth with and call it good (see: Mazzer, Simonelli, Mahlkonig).

Hoffman is a WDT-er, though.
 
This is something I read a few months ago. Seems worth posting now:
www.meticulist.net

Improving Espresso - WDT - What is it and why — meticulist

WDT or the Weiss Distribution Technique to improve espresso extractions.
www.meticulist.net www.meticulist.net

I think if I were to try this, I would play around with a wine cork and some paperclips.

Similar to this:
images

This crafty person used cleaning tips for a 3d printer, drilled the cork and epoxy to hold them in place.
I would probably just use 5 paperclips straightened and cut to size, putting the cut end into the cork and the smooth end exposed.

Might be fun to play with just for kicks. ;)
 
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